As part of Troy's special Father's day breakfast, I made a batch of my world famous egg cups. Well, I've never made them before, and no one has ever heard of my egg cups, but this is their big world-debut!
1. Thoroughly grease a 12 cup muffin tin with shortening or coconut oil.
2. Cook 12 slices of bacon until each slice is about 95% cooked. I used bacon made from a local butcher. Local piggies = local bacon. Mmmmm.
3. Place each slice in the muffin tin and curl it around until it makes a delightful bacon circle
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| It's not accident that they look like halos. Bacon is born from a higher power. |
4. Mix 8 eggs (pastured and organic preferred), 1/2 cup of milk, and 1/2 tsp each of chives and dill
5. Pour in to muffin tins and bake at 350 degrees for 22 minutes. Top with a little shredded cheese and bake for an additional 5 minutes.
6. Enjoy
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| My goal was the get the least appetizing photo of these things. Mission accomplished! |
These things freeze beautifully, so make a double or triple batch and store them in a freezer-proof bag.
This has been posted at Frugal Tip Tuesdays, Traditional Tuesdays, Real Food Wednesdays, and Simple Lives Thursdays.
Labels: Breakfast, Don't be a lazy ass - make it yourself, Gluten-free
